A Summer Squash Soup Recipe – Perfect for End of Summer Nights

“I’d probably be 100 lbs. overweight if you didn’t feed me all this healthy crap after 9pm.”

“Healthy crap???”

“Just kidding, it’s delicious.”

I’m sure you’ve been in a relationship at times where one person tends to like pizza just a little more than you do. So what began this conversation? My summer meal of squash and leek soup. Soup in the summer? Yes. It happened to be a cool evening in July. I felt like soup, but light soup. Soup that tastes like summer in the palm of your hand.

After reading about the countless uses for yellow summer squash in Vegetarian Times, I decided to try out one of the recipes, with my own spin of course. (That’s what makes cooking fun!)

summer squash soupSummer Squash Soup
Adapted from Vegetarian Times 

1 tablespoon saffron threads
1 tablespoon olive oil
2 cups sliced leeks, cleaned
2 cloves garlic, smashed and minced
Splash of dry white wine
3 cups yellow squash, trimmed and diced
2 cups zucchini, trimmed and diced
2 cups fresh corn kernels, reserve the cobs
1 teaspoon apple cider vinegar
2 tablespoons sundried tomatoes
1 tablespoon red pepper flakes
1 handful mint
1 day old baguette
Salt and pepper to taste

Stir saffron into a cup of hot water. Set aside. Meanwhile, heat the olive oil in a large pot. Add the leeks, season with salt and cover for 10 minutes. Add in garlic and wine, scraping the delicious “brown bits” off the bottom of the pan. Season with some red hot pepper flakes and pepper. Now add in the saffron and the saffron water, squash, zucchini, corn, corncobs and 6 cups water. Cover and bring to a boil, then bring to a simmer until squash is soft.

Let cool before adding into a blender (or be sure to hold the top down of the blender with a towel because heat expands and your cabinets will not look pretty!) Stir in the apple cider vinegar and half of the chopped mint leaves.

Serve with toasted pieces of the baguette, mint, and sliced of sundried tomato flakes. I even drizzled a little bit of my favorite extra virgin olive oil over the top. If you’re not vegan, I would also recommend a sprinkle of Parm! Enjoy!

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